Cup of Yum
1. Gather all the ingredients.
2. Separate the stems and florets of 1 head broccoli. Cut off the tough skin on the stems.
3. Bring 4 cups water to a boil and add 1 tsp Diamond Crystal kosher salt and the broccoli stems. Cook for 2 minutes.
4. Once the stems are getting tender (not tender yet), add the florets.
5. Add 1 Tbsp toasted sesame oil and continue to cook until the florets are almost tender, about 2½ to 3 minutes. Since we will not transfer the broccoli to iced water to stop cooking further, we have to take it out before it’s completely done. The remaining heat will continue to cook the broccoli.
6. Drain the water. If you‘d like, drizzle additional sesame oil over the broccoli. Let cool completely and put them in the glass container for storing.

To Store and Serve

1. Keep in the refrigerator for up to 3-4 days or freezer for up to a month. Serve as it is or use in other recipes. (I add it to Cream Stew, etc.) I sprinkle toasted white sesame seeds when serving as it is.